Creamy Boozy Pasta Yumminess
- #white wine,
- #giggle juice,
So recently I've been obsessing over making mushroom white wine sauces. I've made it multiple times and it's never come out the same... this might be because I am notoriously bad at remembering the exact recipe I used to make a dish and I tend to improvise A LOT.
I may be bad at following instructions, but hey... Sometimes the best things in life are unexpected :)
Or as Pinterest has so accurately told me:
The best things in life either make you fat, drunk or pregnant - A wise woman
In an effort to actually be able re-create this again... I figured I should start writing these recipes down! So here's to lots and lots of recipes and experiments that we concoct! Pour yourself a hefty glass of wine and enjoy :)
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 12 ounces mixed mushrooms of choice, sliced or chopped
- 4 cloves of garlic, finely minced
- salt and black pepper
- 1 1/2 cups vegetable broth
- 1 tablespoon flour mixed with 1 tablespoon water (slurry)
- 1/2 teaspoon crushed red pepper (more or less to taste)
- 1/2 cup grated parmesan cheese, divided
- 2 tablespoons chopped basil
- 1/2 c white wine (something dry like a Sauvignon Blanc)
- 1/4 c lemon juice
- 1 c heavy cream
- Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
- Sprinkle a generous amount of salt and pepper.
- Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine, lemon juice, and vegetable broth (I used 1/2 a cube of vegetable bouillon with a cup of hot water). Bring to a boil and stir in the slurry until it becomes a smooth paste.
- Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
- Reduce heat to low and stir in heavy cream. Reduce for 5 minutes.
- Cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
- Stir in parmesan (optional). Toss with ravioli or noodles and garnish with some parmesan and parsley.
Hello and welcome!
We've known each other pretty much forever, and this blog is our way of documenting our culinary exploits, and some non-culinary exploits as well. We're not always on the same page, or in the same state, or even on the same continent, but two things are generally true:
At least one of us is not paying attention
At least one of us is wearing her pajamas